This chili oil is a good start for those who love condiments served with their meals. The actual spices you add will determine which flavor town you’re heading to but the baseline ingredients bring the sweet and salty action your tastebuds craved.
Feel free to add an additional kick, such as a birds-eye chili but for those who don’t love burning their stomach lining away but still want a little bite to it, I think this is a good start… and also, ridiculously easy.
Just note that I don’t use a neutral oil in this recipe, I have a soft spot for olive oil but you don’t want these types of oils to become too hot and then you end up destroying whatever health benefits they might have. The smoking point of neutral oils is much higher so if you’re using these then there’s far less to be concerned about regarding health benefits but the key point – don’t let that oil become too hot.
Lastly, This chili oil will become better with time when you allow them to mature, like a flavor bomb! You’ll be adding this to pasta, salad, eggs, sandwiches, vinaigrettes, and more…
Ingredients
- ⅔ cup dried dates chopped
- 7 tbsp crushed chili flakes
- 4-5 tbsp crushed peanuts or nuts of choice toasted
- ½ tsp ground star anise/five spice
- 1 ½ - 2 ½ tsp salt
- 1 cup olive oil or oil of choice
- 4 med bird's eye chilies chopped *optional*
Instructions
- Add the chopped dried dates, chili flakes, toasted nuts, star anise, or five-spice and salt to a glass jar that can hold up to 2 cups of liquid.
- Heat your oil in a saucepan. Remove when hot but not smoking and carefully pour the hot oil into your jar. The oil should be hot enough to almost "fry" the ingredients as per the recipe video below.
- Give it a good mix and once cooled place it in the fridge and use it on everything! It can keep for years in the fridge but I doubt it'll last a month. K, love you, bye.